Welcome to Plan n Cook — plan meals, shop once, cook with less stress.
About 5 cups Perfect for Enchiladas Verdes. You can use this technique with almost any vegetable to create a range of vibrant sauces: Simply roast the…
A sweet and tart compound butter made with wild cranberries, orange zest, and walnuts, perfect for spreading on warm bread.
About 1 cup This tart formula is our favorite for almost any green salad.
About ¾ cup Serve over mixed greens or spinach with goat cheese or grilled chicken.
About 2 cups This sauce can be made a week ahead. If possible, use large dried Calimyrna figs rather than the smaller, darker Mission figs. This sauce is…
About ½ cup; enough for 24 oysters Classic with oysters on the half shell, this sauce is good with any raw shellfish. Many different types of vinegar can…
A creamy blue cheese dressing made with buttermilk and red wine vinegar, finished with crumbled blue cheese for texture. Perfect for salads or as a dip.
About 1 cup Best with chicken, vegetables, and stronger fish. Do not marinate fish for more than 30 minutes or meats for longer than 4 hours.
About 2 cups This intensely fresh, herbal salsa is especially good with fish, chicken, roasted vegetables, and eggs. For a richer salsa, you may roast…
About 1 ¼ cups Serve with a Greek-style salad or pasta salad, over sliced tomatoes, or as a dip for crudités.
About 3 cups This raw puree “cooks” on the pie. You might be tempted to add raw garlic here, but pizzas bake through before the garlic can mellow out…
About 2 cups This sauce is the perfect partner for bucatini; shave a little Pecorino Romano on top.
About 3 cups This sauce can serve as a glaze for ribs, a condiment for fried chicken, or a sauce for pulled pork.
A fresh salsa made with cherry tomatoes, corn, avocado, red onion, jalapeño, and basil, dressed with lime juice and oil.
About 1 ¾ cups For a more flavorful velouté, start with up to twice as much stock as is called for below and reduce it to the specified volume before…
About 1 cup Very popular in France, where it is sometimes referred to as beurre de Provence. In some areas of the Mediterranean, egg yolks are not used…
About ¾ cup This spicy and tangy butter is excellent with grilled steaks or chops, roasted cauliflower, green peas, or roasted cabbage.
A versatile citrus syrup made by infusing simple syrup with citrus zest and optionally adding juice. Perfect for flavoring drinks and desserts.
About ⅔ cup Use for broiled fish, steamed vegetables, or chicken, or to give white or cream sauces a light green color and some added zing.
About ¾ cup For fish, veal, sweetbreads, lamb, or main-course vegetables.
About 1 ¾ cups Clarified or drawn butter has had its water evaporated and milk solids removed. The result is pure butter fat, which has a very high smoke…
About 1 cup Traditionally, this dip is served with Steamed Artichokes or young cardoons, celery, and fennel. But, really, any tender vegetable is enhanced…
About 1 ½ cups Think of this as a “twofer”: You get meltingly tender cloves of garlic for garnishing, adding to sauces, or spreading on toast, as well as…
Fresh recipes and planning tips from Plan n Cook.
Drop recipes onto breakfast, lunch, and dinner for every day.
Ingredients combined and scaled to your household servings.
Browse the library and public kitchens when you need inspiration.
Save favorites, pantry items, and meal plans in one place.
